A Roundup of Thanksgiving Pies
Old-fashioned goodness in new-fashioned recipes.
 
By Selma Brown Morrow, Photography by Noel Barnhurst - Bon Appétit, November 1997

Classic pumpkin pie gets a new look and taste, thanks to honey and glazed pecans.

Like a general who is planning maneuvers, I have a clever strategy for putting together a successful Thanksgiving dinner. The first thing I do is choose dessert. My reasoning goes like this: Dessert is crucial because everybody loves it. Also, if there are complaints of any kind, like there's not enough gravy or the stuffing is too dry, then dessert is my last chance to outflank the critics. This year, I've put the best of the West into pies that will please. Fruits and nuts from Washington to Texas are featured in new versions of pumpkin, apple, pear, berry and nut pies. There are updates of some classic pie combinations and one truly original treat starring pineapple, apricots and cranberries. All in all, an honest representation of what people on the left side of the country like to eat. I know the feast will be wonderful. I know there won't be any glitches (at least that's my Thanksgiving mantra). But just in case someone wants to be contrary, I'll include one of these pies to guarantee a happy ending.

BRANDIED DATE AND WALNUT PIE A western twist on the old-fashioned pecan pie. California walnuts, dates and brandy give this pie its candy-bar flavor. 8 to 10 servings. 1 Easy Pastry Dough disk (recipe follows) 1 1/3 cups small pieces pitted dates 1/4 cup brandy 1/2 cup (packed) golden brown sugar 1/4 cup (1/2 stick) unsalted butter, melted 3/4 teaspoon ground nutmeg 1/2 teaspoon salt 2/3 cup dark corn syrup 4 large eggs 1 2/3 cups walnut pieces (about 6 ounces) Whipped cream

Preheat oven to 375°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under; crimp. Pierce crust all over with fork. Freeze 10 minutes. Line with foil; fill with dried beans or pie weights.

Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until bottom begins to color, piercing with toothpick if crust bubbles, about 10 minutes longer. Cool on rack 10 minutes.

Meanwhile, stir dates and brandy in small bowl to blend. Mix brown sugar, butter, nutmeg and salt in medium bowl until paste forms. Whisk in corn syrup, then 3 eggs. Add nuts and date mixture. Beat 1 egg to blend in small bowl for glaze.

Brush inside of crust with some of glaze. Pour filling into crust. Bake 15 minutes. Cover edges of crust with foil. Continue to bake pie until filling is puffed and set in center, about 20 minutes. Transfer pie to rack; cool. (Can be prepared 1 day ahead. Let stand at room temperature.)

Serve pie with whipped cream.

EASY PASTRY DOUGH

Makes enough for 2 crusts.

2 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1-inch pieces
2 tablespoons sugar
3/4 teaspoon salt
1/4 cup frozen vegetable shortening, cut into large pieces
1 large egg
3 tablespoons (about) ice water

Blend first 4 ingredients in processor 10 seconds. Add shortening; process until very coarse meal forms. Beat egg with 2 tablespoons water; add to processor. Blend until large moist clumps form, adding more water if dry. Gather dough into ball; divide in half. Flatten each piece into disk. Wrap in plastic; chill at least 1 hour. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

Next: Honey-Pecan Pumpkin Pie and more! >>
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